Abstract: A rolled food item (110) is formed by rolling a strip of food (14) supported on support material (16) around the cut leading edge into a roll having multiple rotations with the strip of support material (16) located on the outside of the roll. A label (68) is attached to the support material (16) and extends over the trailing edge of the support material (16). Adhesive (120) is applied as a solid layer over the entire inside surface (112) of the label (68). Masking (122, 124, 130) is applied over the adhesive (120) which interferes with the adhesive properties of the adhesive (120).

Abstract: A package (10) of a hollow rectangular parallelepiped shape is disclosed including a liner (14) inside of a carton (12). A first score line (72) extends from the free edges (47, 96) of the front and back top closure panels (48, 60) and onto the front and back panels (18, 28) parallel and intermediate the side edges (20, 22, 26, 30, 50, 52, 59, 64) thereof. Second and third score lines (74, 76) are further located in each of the front and back panels (18, 28) and extend at an obtuse angle from and on opposite sides of the first score lines (72), with the score lines (72, 74, 76) having a Y-shape. The bottom of the carton (12) holds the bottom edges (40, 44) of the front, back, and side panels (18, 24, 28, 32) in a rectangular configuration.

Abstract: Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

Abstract: Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.